Here’s a trick from professional chefs: add a splash of vinegar or lemon juice to the soaking water. A tablespoon per cup is plenty. Why? The acid helps break down the phytic acid even faster, and it keeps the lentils from turning into mushy paste later. It’s like giving them a tiny spa treatment with a citrus scrub. Your lentils will emerge glowing—metaphorically, of course.
Do not add salt. Never add salt to the soaking water. Salt toughens the skins. You’ll end up with lentils that have the texture of pencil erasers. If you accidentally salt them, you haven’t ruined dinner—you’ve just signed up for a longer cooking time. Channel your inner Zen master and simmer for an extra 20 minutes. It’ll be fine.
